blueberry kuchen

Note: In step two of the recipe, a sugar, flour and cinnamon mixture is sprinkled over the blueberries, which leaves a few pockets of undissolved sugar on top of the filling after baking. Next time, we would mix the sugar, flour and cinnamon with the 3 cups of blueberries before adding them on top of the dough.
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/2 cup sugar plus 2 tablespoons
1/2 cup (8 tablespoons) butter, slightly softened and cut into small pieces
1 tablespoon white vinegar
5 cups (725 grams) fresh blueberries
1/8 teaspoon cinnamon
1) Preheat oven to 400°F (204°C). In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides. Add 3 cups blueberries on top.
2) Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Sprinkle evenly over blueberries. Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack. Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes. Run a pairing knife around the crust edge to separate from the pan before opening springform.  Serve with a scoop of vanilla ice cream.
Makes 8 servings

{recipe and photographs via Sunday Nite Dinner}

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